Try these easy Lemon Cool Whip Cookies—soft, chewy lemon cookies made with just four ingredients: cake mix, Cool Whip, powdered sugar, and an egg.
These cookies come together quickly and require minimal hands-on time, making them ideal for busy evenings, potlucks, or last-minute celebrations. The Cool Whip keeps the cookies light and tender while the lemon cake mix delivers bright citrus flavor. Rolling each dough ball in powdered sugar before baking creates a classic crinkle look and a sweet outer coating.
Recipe Highlights
- Simple: Only four main ingredients and easy steps.
- Flavorful: Bright lemon taste that’s soft and chewy.
- Versatile: Use different cake mix flavors or alternative whipped toppings.
Ingredients
- Lemon cake mix (dry mix from the baking aisle)
- Cool Whip — thawed tub of whipped topping
- Egg — adds structure and moisture
- Powdered sugar — for coating the dough
See the recipe card below for exact quantities.
Instructions
Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or a silicone baking mat.
In a large bowl, combine the cake mix, thawed Cool Whip, and egg using a wooden spoon or silicone spatula. Mix only until there are no visible traces of dry mix—do not overmix.
The dough will be sticky but cohesive. Stop mixing once the ingredients are evenly combined.
Scoop the batter into roughly 1-inch balls—about 18–24 cookies depending on size. A small cookie scoop or heaping tablespoon works best; use a spoon to release sticky dough.
Drop each ball into a small bowl of powdered sugar and roll gently with a spoon to coat. Avoid handling the dough with your hands as much as possible.
Arrange the coated dough balls on the prepared baking sheets about 1 inch apart.
Bake 8–12 minutes, until the edges are just set and slightly golden. If the cookies still stick to the pan, bake a bit longer. Transfer the sheets to a wire rack and let cookies cool completely.
Substitutions
Customize the recipe to match your preferences:
- Cake mix: Swap lemon for chocolate, red velvet, strawberry, spice, or any boxed cake mix flavor.
- Whipped topping: Replace Cool Whip with real whipped cream or whipped coconut cream for a dairy-free option.
FAQ
Yes. Stirring in a little fresh lemon juice or lemon zest brightens the flavor and adds fresh tartness.
📖 Recipe
Lemon Cool Whip Cookies
Ingredients
- 1 box lemon cake mix (15.25 oz)
- 1 tub Cool Whip Original (8 oz, thawed)
- 1 large egg
- ¾ cup powdered sugar
Instructions
- Preheat oven to 350ºF (175ºC). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, stir together the cake mix, thawed Cool Whip, and egg until no dry mix remains. Do not overmix.
- Scoop batter into 1-inch balls (about 18–24 cookies). Use a small scoop or heaping tablespoon; the dough is sticky.
- Roll each ball in powdered sugar to coat.
- Place cookies about 1 inch apart on prepared sheets.
- Bake 8–12 minutes, until edges are set and just beginning to brown. Cool completely on a wire rack.
Notes
Store cooled cookies in an airtight container at room temperature for 3–4 days.
To freeze: arrange cookies in a single layer on a sheet pan and freeze until firm. Transfer to a freezer-safe container or bag and freeze up to two months. Thaw at room temperature before serving.
Nutrition
Carbohydrates: 32 g
Protein: 2 g
Fat: 3 g
Rate it to let me know how it turned out!
Cake Mix Desserts
If you enjoy easy cake mix desserts, try other simple recipes like peach cobbler made with cake mix, funfetti cake mix pancakes, or three-ingredient lemon cake mix cookies.
Tell me what you think of these Lemon Cool Whip Cookies and what other four-ingredient cookie ideas or lemon desserts you’d like to see next.